White Gazpacho


Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

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  • 250 g (9 oz) crustless sourdough bread
  • 300 g (10½ oz) blanched almonds
  • 6 garlic cloves
  • 300 ml (10½ fl oz) extra virgin olive oil
  • 60 ml (2 fl oz/¼ cup) sherry vinegar
  • sea salt and freshly ground white pepper


Place the bread in a bowl, cover with water and soak for 10 minutes. Gently squeeze out the excess water using your hands and set aside.

Place the almonds, garlic, oil and vinegar in an upright blender and blend until smooth. Add the soaked bread and continue to blend until very smooth. Add water, if necessary, to make a pouring consistency. Season with salt and pepper, then refrigerate for 1 hour or until chilled and to allow the flavours to infuse. Pass through a fine sieve and serve.

This can be made up to 1 day in advance.